How to Cook Bucatini Al Amatriciana

Serves: 6

Preparation time: 5 mins

Cooking time: 30 mins

Ingredients needed to make Bucatini Al Amatriciana:

• 1 lb dry bucatini
• 1 yellow onion, finely chopped
• 1 can whole tomatoes, roughly chopped and juice reserved
• 3 pancetta slices, sliced into ½’’ chunks
• 2 small red chile peppers, dried
• Grated Pecorino Romano cheese, as required
• 1 tbsp unsalted butter
• 2 tbsp olive oil

Cooking instructions for Bucatini Al Amatriciana:

• Drizzle oil in a large skillet and drop a knob of butter into it.
• Melt the butter over moderate heat, until it froths up and throw in the onions.
• Sauté for 3-5 minutes, stirring often, until they caramelize slightly.
• Stir in the pancetta bits and continue to cook for about 3 minutes, stirring once in the middle, until they turn crispy.
• Stir in the chopped tomatoes, along with its juices and a dash of salt.
• Crush the dried chile peppers into it give and it a nice stir to mix well.
• Reduce it to a simmer and continue to cook over slow flame for about 20 minutes or until the sauce reduces considerably and thickens.
• Meanwhile, fill a large stockpot with water and stir in a large pinch of salt.
• Bring it to a boil and drop in the pasta to cook as per the manufacturer’s instructions, until cooked al dente.
• Drain it out in a colander and transfer it to the simmering sauce, along with a splash of its cooking liquid to make the sauce slightly thinner.
• Toss them together to coat the pasta well with the sauce and pile it up onto serving plates.
• Top each serving with freshly grated Pecorino Romano cheese and serve right away.

Image credit: Wikimedia Commons

Last Updated on March 2, 2013 by